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The Desvelado is a multi farm blend of coffees from the Huila region of Colombia.
In this decaffeination process, sugars from sugar cane are fermented to create ethyl alcohol. The ethyl alcohol is then combined with acetic acid. The result is ethyl acetate, a compound that is found in fruits and vegetables. The green/raw coffee is steamed and moistened with hot water to expand and soften the seed. Next, the ethyl acetate is circulated through the green/raw coffee until at least 97% of the caffeine is removed. After this step, low pressure steam is applied in order to remove the ethyl acetate.
Lastly, the coffee is vacuum dried until the moisture content is back to the level at which it was when it arrived at the EA decaffeination facility.
Region Tolima, Colombia Altitude 1800-2000 MASLProcess Sugar Cane EA Decaf ProcessVarietal Blend of Tabi, Caturra, Colombia